Cane-sugar sentence example

cane-sugar
  • Saccharomyces Marxianus will not hydrolyse maltose, but it does attack cane sugar and ferment the products of hydrolysis.
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  • Pasteur found that, when cane sugar was fermented by yeast, 49.4% of carbonic acid and 51.1% of alcohol were produced; with expressed yeast juice cane sugar yields 47% of carbonic acid and 47.7% of alcohol.
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  • Brown and Morris in 1892 advanced strong reasons for thinking that cane-sugar, Ci2H22O11, is the first carbohydrate synthesized, and that the hexoses found in the plant result from the decomposition of this.
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  • Cane-sugar has the formula C12H22011.
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  • At home many industries were suffering from the lack of tropical and colonial produce: cane sugar sold at five, and coffee at seven, shillings the pound.
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  • In1907-1908all the sugar produced from cane grown in the United States came from Louisiana (335,000 long tons) and Texas (12,000 tons); in the same year cane sugar from Hawaii amounted to 420,000 tons, from Porto Rico to 217,000 tons and from the Philippines to 135,000 tons; and the total yield of beet sugar from the United States was 413,954 tons.
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  • Following the resuscitation of the industry after the last war, the island's crop rose steadily from one-sixth to a full quarter of the total cane sugar output of the world, its share in the world's product of sugar of all kinds ranging from a tenth to an eighth.
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  • Of this enormous output, from 98.3% upward went to the United States;' of whose total importation of all sugars and of cane sugar the proportion of Cuban cane - steadily rising - was respectively 49.8 and 53.7% in the seasons of 1900-1901 and 1904-1905.
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  • Van Hoff pointed out that measurements of osmotic pressure confirmed this value in the case of dilute solutions of cane sugar.
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  • Its taste is somewhat sweet, its sweetening power being estimated at from a to -*- that of cane sugar.
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  • Of especial note is the transformation of maltose by maltase into glucose, and of cane sugar by invertase into a mixture of glucose and fructose (invert sugar); other instances are: lactose by lactase into galactose and glucose; trehalose by trehalase into glucose; melibiose by melibiase into galactose and glucose; and of melizitose by melizitase into touranose and glucose, touranose yielding glucose also when acted upon by the enzyme touranase.
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  • Cane sugar has been known for many centuries; milk sugar was obtained by Fabrizio Bartoletti in 1615; and in the middle of the 18th century Marggraf found that the sugars yielded by the beet, carrot and other roots were identical with cane sugar.
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  • The hexoses so obtained are not necessarily identical: thus cane sugar yields d-glucose and d-fructose (invert sugar); milk sugar and melibiose give d-glucose and d-galactose, whilst maltose yields only glucose.
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  • Soc., 1903, 85, 1305), who showed that cane sugar and maltose were a-glucosides, and raffinose an a-glucoside of melibiose.
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  • Also Marchlewski (in 1899) synthesized cane sugar from potassium fructosate and acetochloroglucose; and after Fischer discovered that acetochlorohexoses readily resulted from the interaction of the hexose penta-acetates and liquid hydrogen chloride, several others have been obtained.
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  • (X.) Sugar Manufacture Sugar-cane is a member of the grass family, known botanically as Saccharum officinarum, the succulent stems of which are the source of cane sugar.
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  • The sugar is obtained by the same method as cane sugar.
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  • In the best organized modern cane sugar estates as much as 122% of the weight of the canes treated is obtained in crystal sugar of high polarizing power, although in Louisiana, where cultivation and manufacture are alike most carefully and admirably carried out, the yield in sugar is only about 7% of the weight of the canes, and sometimes, but seldom, as much as 9%.
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  • a ton, and where steam is raised by coal, as in a beetroot factory, it might pay to adopt a quintuple-effect apparatus, but on a cane-sugar estate, where the steam necessary for the evaporator is raised by burning the megass as fuel, and is first used in the engines workifig the mills, the exhaust alone passing to the evaporator, there would be very little, if any, advantage in employing a quadruple effect instead of a triple effect, and practically none at all in having a quintuple-effect apparatus, for the interest and sinking fund on the extra cost would more than counterbalance the saving in fuel.
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  • The manufacture of cane sugar has largely increased in volume since the year 1901-1902.
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  • On the best-equipped and most skilfully managed cane sugar estates, where the climate is favourable for maturing the cane, a similar return is obtained.
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  • Before beetroot had been brought to its present state of perfection, and while the factories for its manipulation were worked with hydraulic presses for squeezing the juice out of the pulp produced in the raperies, the cane sugar planter in the West Indies could easily hold his own, notwithstanding the artificial competition created and maintained by sugar bounties.
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  • The processes of evaporation and concentration are carried on as they are in a cane sugar factory, but with this advantage, that the beet solutions are freer from gum and glucose than those obtained from sugar-canes, and are therefore easier to cook.
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  • The wholesale jam manufacturers of the present day use this sugar; they boil the jam in vacuo and secure a product that will last a long time without deteriorating, but it lacks the delicacy and distinctive flavour of fruit preserved by a careful housekeeper, who boils it in an open pan with cane sugar to a less density, though exposed for a short time to a greater heat.
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  • The quantities of cane sugar are based on the trade circulars of Messrs Wil ett & Gray of New York; those of beet sugar on the trade circulars of Messrs F.
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  • The whole of the sugar produced in India is consumed in the country and sugar is imported, the bulk of it being cane sugar coming from Mauritius and Java, and about 85% of the import is of high quality resembling refined sugar.
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  • The average yield per acre of cane-sugar is the greatest in the world, 30 to 40.tons of cane being an average per acre, and as much as rot tons of sugar having been produced from a single acre under irrigation.
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  • Experiments with membranes of copper ferrocyanide have verified this result for solutions of cane-sugar of moderate dilutions.
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  • Dilute solutions of substances such as cane-sugar, as we have seen, give experimental values for the connected osmotic properties - pressure, freezing point and vapour pressure - in conformity with the theoretical values.
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  • Frazer, who have made direct measurements of osmotic pressure of solution of cane-sugar, have also measured the freezing points of corresponding solutions.
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  • Callendar finds that five molecules of water in the case of cane-sugar or two molecules in the case of dextrose are required to bring the curves into conformity with the observations of Berkeley and Hartley, which in fig.
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  • In the limit of dilution when n is very small compared with N this gives Raoult's experimental law that the relative lowering is n/N, which we deduced from the osmotic law, and conversely from which the osmotic law follows, while for more concentrated solutions agreement is obtained by assigning arbitrary values to a, which, as we have seen, is 5 in the case of cane-sugar.
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  • Among the enzymes already extracted from fungi are invertases (yeasts, moulds, &c.), which split cane-sugar and other complex sugars with hydrolysis into simpler sugars such as dextrose and levulose; diastases, which convert starches into sugars (Aspergillus, &c.); cytases, which dissolve cellulose similarly (Botrytis, &c.); peptases, using the term as a general one for all enzymes which convert proteids into peptones and other bodies (Penicillium, &c.); lipases, which break up fatty oils (Empusa, Phycomyces, &c.); oxydases, which bring about the oxidations and changes of colour observed in Boletus, and zymase, extracted by Buchner from yeast, which brings about the conversion of sugar into alcohol and carbondioxide.
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  • It appears that the relatively enormous deviations of CaC1 2 from Raoult's law are accounted for on the hypothesis that a=9, but there is a slight uncertainty about the degree of ionization of the strongest solutions at-50° C. Cane-sugar appears to require 5 molecules of water of hydration both at o° C. and at loo° C., whereas KC1 and NaCI take more water at loo° C. than at o° C. The cases considered by Callendar (loc. cit.) are necessarily limited, because the requisite data for strong solutions are comparatively scarce.
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  • P. Pfeffer (Osmotische Untersuchungen, Leipzig, 1877) was the first to obtain satisfactory measurements of osmotic pressures of cane-sugar solutions up to nearly I atmosphere by means of semi-permeable membranes of copper ferrocyanide.
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  • 1906, p. 481) succeeded in measuring osmotic pressures of cane-sugar, dextrose, &c., up to 135 atmospheres.
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  • The highest pressures recorded for cane-sugar are nearly three times as great as those given by van't Hoff's formula for the gas-pressure, but agree very well with the vapour-pressure theory, as modified by Callendar, provided that we substitute for V in Arrhenius's formula the actual specific volume of the solvent in the solution, and if we also assume that each molecule of sugar in solution combines with 5 molecules of water, as required by the observations on the depression of the freezing-point and the rise of the boiling-point.
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  • There is one large refinery at Villa del Mar, however, which imports raw cane sugar from Peru for refining.
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  • Bacillus chauvaei ferments cane-sugar solutions in such a way that normal butyric acid, inactive lactic acid, carbon dioxide, and FIG.
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  • Balayan has a healthful climate, and is in the midst of a fertile district (with a volcanic soil), which produces rice, cane-sugar, cacao, coffee, pepper, cotton, Indian corn, fruit (oranges, bananas, mangoes, &c.) and native dyes.
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  • In 1901 the official statistics showed 22 cane-sugar factories and 47 beet-sugar factories with an annual output of about 100,000 tons.
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  • beet sugar processors moving into cane sugar refining?
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  • We operate the largest cane sugar refinery in the world, Thames Refinery in London.
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  • sticky co-product of cane sugar refining and vegetable oils.
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  • In this connexion Pasteur showed that ioo parts of cane sugar on inversion gave 105.4 parts of invert sugar, which, when fermented, yielded 51.1 parts alcohol, 49.4 carbonic acid, o.
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  • ellipsoideus, contained invertase and maltase, and can invert and subsequently ferment cane sugar and maltose.
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  • Ludwigii contain only invertase and not maltase, and therefore ferment cane sugar but not maltose.
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  • The constant use of chicory for coffee, and of woad for indigo, was apt to produce a reaction in favour of a humdrum peaceful policy; and yet, by a recent imperial decree, Frenchmen had the prospect of seeing the use of the new and imperfectly made beet sugar enforced from the 1st of January 1813, after which date all cane sugar was excluded as being of British origin.
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  • Pure d-glucose, which may be obtained synthetically (see Sugar) or by adding crystallized cane sugar to a mixture of 80% alcohol and 115 volume of fuming hydrochloric acid so long as it dissolves on shaking, crystallizes from water or alcohol at ordinary temperatures in nodular masses, composed of minute six-sided plates, and containing one molecule of water of crystallization.
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  • It appears that the relatively enormous deviations of CaC1 2 from Raoult's law are accounted for on the hypothesis that a=9, but there is a slight uncertainty about the degree of ionization of the strongest solutions at-50° C. Cane-sugar appears to require 5 molecules of water of hydration both at o° C. and at loo° C., whereas KC1 and NaCI take more water at loo° C. than at o° C. The cases considered by Callendar (loc. cit.) are necessarily limited, because the requisite data for strong solutions are comparatively scarce.
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  • The fourth isomer, formed by the action of Bacillus laevo-lacti on cane-sugar, resembles sarcolactic acid in every respect, except in its action on polarized light (see Stereoisomerism).
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  • This is a specialist blend of molasses, the black sticky co-product of cane sugar refining and vegetable oils.
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  • What is the cane sugar nutritional yeast link?
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  • Before exploring the link between cane sugar and nutritional yeast, it's important to understand the differences among the many different types of yeast found on the shelves of the natural food store.
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  • Nutritional yeast grows on either cane sugar or molasses or a mixture of both.
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  • So cane sugar nutritional yeast is most likely nutritional yeast grown on pure cane sugar, rather than a mixture of cane sugar and (beet) molasses, or just molasses.
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  • For Endurance: Fubar adds carbohydrates and proteins to their bars in the form of cane sugar and whey protein to promote physical endurance.
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  • You can also play with the allergenic and digestive qualities of your bread by modifying a recipe to omit eggs or dairy while using alternative sweeteners such as agave nectar or honey instead of cane sugar.
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  • Grade B maple syrup is darker and has a more robust taste than grade A maple syrup and has about the same calories as white cane sugar.
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  • Their yogurts are sweetened with pure cane sugar or honey.
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